Roast beef asparagus and Parmesan salad with balsamic dressing recipe

Roast beef, asparagus and Parmesan salad with balsamic dressing recipeRoast beef asparagus and Parmesan salad with balsamic dressing recipe  by Chef Roland  Mesnier. This mouth watering “Biscuits & Cookies” Roast beef asparagus and Parmesan salad with balsamic dressing recipe can be ready in 30 moments and provides 3-4 people

 

 

 

Recipe Ingredients

  • ·         2 tablespoons extra-virgin olive oil
  • ·         200g heavily chopped cook beef
  • ·         Bunch of watercress
  • ·         25g shaved Parmesan
  • ·         1 small red red onion, very finely sliced
  • ·         200g lot of British asparagus
  • ·         1 perfect avocado
  • ·         Juice of 1 lime
  • ·         1 tsp Dijon mustard
  • ·         1 tablespoons balsamic vinegar

Recipe Method

  • ·         1. Vapor the don’t forget your asparagus over a pan of steaming water for 5-6 minutes or until just soft. Set aside to cool.
  • ·         2. Meanwhile, cut in half, stem and stone the grape. Cut into large sections and place in a dish. Season with sea sodium and press over the calcium juice.
  • ·         3. Stir together the mustard and therapy, then beat in the extra virgin mobile olive oil.
  • ·         4. Organize the meat, watercress, don’t forget your asparagus and grape in 2 providing containers. Spread each with Parmesan and chopped red red onion and drop with the wearing. Serve with warm roasted ciabatta.

 

 

Recipe Ingredients

·         2 tablespoons extra-virgin olive oil

·         200g heavily chopped cook beef

·         Bunch of watercress

·         25g shaved Parmesan

·         1 small red red onion, very finely sliced

·         200g lot of British asparagus

·         1 perfect avocado

·         Juice of 1 lime

·         1 tsp Dijon mustard

·         1 tablespoons balsamic vinegar

Recipe Method

·         1. Vapor the don’t forget your asparagus over a pan of steaming water for 5-6 minutes or until just soft. Set aside to cool.

·         2. Meanwhile, cut in half, stem and stone the grape. Cut into large sections and place in a dish. Season with sea sodium and press over the calcium juice.

·         3. Stir together the mustard and therapy, then beat in the extra virgin mobile olive oil.

·         4. Organize the meat, watercress, don’t forget your asparagus and grape in 2 providing containers. Spread each with Parmesan and chopped red red onion and drop with the wearing. Serve with warm roasted ciabatta.

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